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Ingredientes
- 3 tbsp. unsalted butter
- 1 pound turnips, peeled & coarsely grated
- 1/2 pound boiling potatoes, peeled & coarsely grated
- 1 tbsp. fresh dill
- 1/4 teaspoon nutmeg
- Salt & white pepper to taste
- 1/2 c. heavy cream
- 1/2 c. chicken stock
- 1/2 c. fresh bread crumbs
- 1/2 c. grated Gruyere, Swiss or possibly Jarlsberg cheese
Direcciones
- Preheat oven to 425 degrees. In heavy pan heat butter over moderate heat. Cook turnips and potatoes, stirring occasionally, for 10 min. Stir in dill, nutmeg and salt and white pepper to taste, heat briefly and transfer mix to a buttered, shallow baking dish (gratin dish). Smooth surface with a spatula.
- In a small dish, whisk together heavy cream and stock. Pour over turnip-potato mix. Sprinkle with bread crumbs and the gruyere. Bake the grain on a baking sheet in the middle of the oven for 20 to 25 min or possibly till the top is golden.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 219g | |
| Recipe makes 4 servings | |
| Calories 313 | |
| Calories from Fat 182 | 58% |
| Total Fat 20.68g | 26% |
| Saturated Fat 12.49g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 272mg | 11% |
| Potassium 432mg | 12% |
| Total Carbs 23.66g | 6% |
| Dietary Fiber 3.3g | 11% |
| Sugars 4.74g | 3% |
| Protein 9.1g | 15% |
